With NCS going on, the last couple of weeks have been pretty hectic with almost no time to get onto my blog. I needed a bit of a break; thus writing a new blog post was the perfect thing for me to do. I guess that’s why I created this blog in the first place: to escape from everyday issues and to just have some ‘me’ time writing about things that I enjoy.
Exactly a year ago I baked this lemon chiffon cake for my mum’s birthday which was a great hit. Not only was it my first ever chiffon cake recipe, it was also one of my favourite chiffon cakes that I have ever made. Some of you guys may have seen my totoro chiffon cake on my Sister’s 18th Birthday blogpost and video, but I find that there’s nothing to beat about a simple chiffon cake that’s flavoured with fresh lemon, especially in the middle of summer. What’s more it’s a really light and incredibly fluffy cake and so it’s not really heavy on the stomach.
In order to make a classic chiffon cake, you will need to purchase a chiffon cake tin that’s made from aluminium- otherwise your cake won’t be able to grip onto the sides and rise i.e. it simply won’t rise and you’ll get a flattened souffle. I purchased mine off amazon for a reasonable price and I haven’t regretted it since!
For the recipe you will need:
- 3 large eggs (separated)
- 85g sugar
- 3 Tbs canola oil (40ml)
- 75g cake flour
- 1 tsp baking powder
- 2 lemons
- In a large bowl whisk together you’re egg yolks with a 1/3 of the sugar until creamy and pale yellow in colour.
- Gradually whisk in the oil until smooth and add in the zest of 2 of the lemons.
- Juice the 2 lemons to make 1/4 cup of juice. If you need more add water to make a 1/4 cup. Add this in to the yolk mixture and stir.
- Sift in the cake flour, baking powder and combine.
- In a grease-free bowl* whisk the egg whites on low speed until frothy (4 on a kitchenaid), then gradually add in a 1/3 of your remaining sugar.
- After 30 seconds, increase the speed to high (10) and continue to gradually add in the remaining sugar until glossy peaks form.
- Use a whisk to fold a 1/3 of this egg white mixture into the yolk mixture to slacken the mixture.
- Then fold in the rest of the egg whites using a spatula.
- Pour the batter into an ungreased 17-18cm chiffon cake tin that’s sprayed lightly with water and run a skewer through the mixture to get rid of any large air pockets. Drop the pan gently on the counter a couple of times to get rid of other large air bubbles.
- Bake in a preheated oven at 170C for 30-35 minutes until a toothpick inserted comes out clean.
- As soon as the cake is out drop it onto the counter to shock it and immediately invert to cool COMPLETELY upside down. This ensures it stretches downwards and doesn’t collapse.
- Use a spatula or palette knife to loosen the edges and serve on a plate.
To decorate I used a simple lemon icing (30g icing sugar + 1/2 Tbs lemon juice) to drizzle lightly, in addition to some mint and fresh blueberries dotted here and there. If you want more icing you can easily double to recipe to
*Damp a paper towel with lemon juice or vinegar and wipe the inside of your bowl to get rid of any grease.